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Swiss Meringue Buttercream

This Swiss Meringue Buttercream is perfectly sweet and perfectly buttery.  It belongs on everything.

  • Total Time: 1 hour


Units Scale
  • 8 egg whites
  • 450 g (2.25 c) granulated sugar
  • 350 g butter, cut into 1-tbsp sized pieces
  • 2 tsp vanilla extract
  • 1/8 tsp salt


  1. Bring 3” of water to a low boil in a large (3 qt.) sauce pan.  Reduce to a simmer.
  2. Cut cold butter into 1-tbsp pieces and set aside.
  3. Carefully separate 8 eggs, placing the whites in a very clean, nonreactive metal bowl (either a stand mixer or large stainless steel bowl).  Add sugar and stir to combine.
  4. Place metal bowl over the top of the sauce pan while the water is simmering.  Whisk the egg white mixture over the sauce pan until all of the sugar is completely dissolved.  (~3 minutes)
  5. Remove the metal bowl from the stove.  Using the whisk attachment on either your hand mixer or your stand mixer, whisk the mixture on lowest speed until it is nearly opaque.  (~1-2 minutes)
  6. Increase the mixer to medium speed until the mixture begins to look light and fluffy.  (~4 minutes for stand mixer; ~5-6 minutes for hand mixer)
  7. Increase the mixer to highest speed until the meringue has reached nearly stiff peaks.  The meringue should be lukewarm before moving onto the next step.  This step could take anywhere from 10-15 minutes.  If the meringue doesn’t form nearly stiff peaks after this time, place in the refrigerator for 15 minutes and whip again.
  8. With the mixer on medium speed, add the butter, one tablespoon at a time.  Make sure that each tablespoon of butter is fully incorporated before adding the next tablespoon. (8-10 minutes)
  9. It is important to note that the Swiss Meringue Buttercream will begin to look more liquid while you add the butter.  Keep going!  It will firm back up as you get toward the end of the butter additions!
  10. After adding the last tablespoon of butter, you can switch to the paddle attachment on your mixer if you’d prefer a smoother buttercream.  Mix the buttercream on medium speed until it reaches a firm texture.  This generally takes between 2-6 minutes, but the temperature and humidity of your kitchen will be the big determining factor.  Watch your mixer carefully to make sure that the buttercream doesn’t curdle.
  11. If the buttercream won’t firm up, place the bowl into a refrigerator for about an hour.  Mix again on medium speed until it reaches a firm texture.
  12. Add salt and vanilla and mix until it again reaches a firm texture.
  13. Use as desired.  This buttercream should be stiff enough to pipe onto cupcakes or cake (if desired).


  • This recipe makes more than enough for a “naked” cake.  If you’d like to have more frosting, you can scale this recipe by 1.5 times and have plenty for a three layer, 8-inch cake.
  • Author: Shani
  • Prep Time: 1 hour